Lentil & Bulgur Pilaf with Red Cabbage (or Spinach)

Ha! I fooled you! I’m actually going to tell you about my workouts last week.

Last week in Workouts
Sa – off
Su – Circuit Strength Training
M – 45 minutes Cycle
T – 30 minute Quick Cardio + 1 hour Power Yoga 
W – Circuit Strength Training
TR – 45 minutes elliptical
F – 45 minute Cycle
^^ This is what I did all weekend.
…and now without further ado…
…inspired (/directed) by my good friend Ashley…
Lentil & Bulgur Pilaf with Red Cabbage (or spinach) serves 4
Ingredients
– 1 tbsp olive oil
– 1/2 onion, diced
– 1/2 cup mushrooms, diced
– 2 cups red cabbage (or use frozen spinach and add at the end)
– 3 cloves garlic
– 3/4 cup lentils
– 1/2 cup bulgur
– 1/4 cup amaranth
– ~1 tbsp cumin
– ~ 1/2 tbsp coriander
– ~1/2 tbsp indian complete seasoning
– ~1/2 tsp mustard
– ~1/2 tsp allspice
– ~1/2 tsp ginger
– ~1/4 tsp marjoram
– ~1/4 tsp turmeric
– fresh ground black pepper
– 4 cups water
– 2 tbsp tomato paste
Directions
1. Heat oil in a large skillet (that has a tight-fitting lid) over medium. Add onion, mushroom, and cabbage (omit cabbage if using spinach) and saute until tender.
2. Add garlic, lentils, amaranth, bulgur, and spices and cook for 30 seconds.
3. Add water and tomato paste. (Add frozen spinach now if using it) Bring to a boil, cover, and reduce heat to simmer. Cook for 20 minutes, or until water is mostly absorbed.
the goods (cooked)
+
lots of spicessss
+
amaranth, lentils, & garlic
 =
+
water, tomato paste
=
+
20 mintues…
=
mmm
spinach version (I actually preferred this version)
Serve and enjoy! (see above image… and make sure not to serve with rotten green beans!)
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